Step 1

Combine all ingredients in a measuring cup and whisk together.

Step 2

Remove tempeh from the package and cut it into 2 pieces.

Step 3

Place both pieces of tempeh into a medium-sized pan and cover with water.

Step 4

Bring to a boil, and boil for 10 minutes.

Step 5

Drain tempeh and place half the marinade in a refrigerator safe container.

Step 6

Add half the marinade to the base of the container.

Step 7

Then, add both pieces of tempeh and cover with the remaining marinade.

Step 8

Refrigerate overnight, allowing tempeh to absorb the flavors of the marinade.

Step 9

Combine all the ingredients in a bowl, and stir.

Step 10

Cover and refrigerate until ready to use.

Step 11

Preheat the grill to 400 degrees

Step 12

It is all about cooking it low and slow.

Step 13

Use a grilling mat, or directly on the grill, place a single layer of marinated tempeh on the grill.

Step 14

Reserve the Baja citrus marinade in the container.

Step 15

Cook 8 minutes on each side, using a spatula to flip pieces.

Step 16

Put tempeh back into the container for an extra coating of citrus Baja marinade.

Step 17

Slice the tempeh into thin strips for the tempeh tacos (wait until cooled)

Step 18

Heating the tortillas

Step 19

The tortillas can be warmed on the stove in a skillet on medium-low heat.

Step 20

For quick and easy warming, place tortillas, wrapped in aluminum foil, in a 300-degree oven for 15 minutes.

Step 21

constructing tempeh tacos

Step 22

Place a warm tortilla on a flat surface, place a lettuce layer, and a few slices of grilled tempeh.

Step 23

Add a generous amount of pineapple salsa.

Step 24

Now, add a couple of thin slices of avocado.

Step 25

Serve with Mexican rice, black beans, vegan sour cream, or vegan Coleslaw with Avocado and Cilantro with Avocado and Cilantro.